Chicken cutlets are the perfect dinner when you want something homemade, but don't have time to fuss over the stove. And to make them soft inside, with a crispy crust and without the “heavy” smell of fried oil, one secret is enough. Even the pickiest ones in the family will eat to the last crumb.
Ingredients:
400 g minced chicken
1 egg
2 tbsp. spoons of oatmeal
1 tbsp. spoon of flour
Salt, black pepper, a pinch of ground nutmeg
Vegetable oil for frying
How to cook:
- In a bowl, mix the minced meat, egg, oatmeal, flour, salt, pepper and nutmeg. The nutmeg softens the flavor of the chicken and adds depth to the flavor.
- Mix the mixture well; it should hold its shape, but not be dense.
- Form small cutlets 1.5–2 cm thick. Do not make them too thick, then they will fry faster and remain juicy.
- Heat a frying pan with a little oil over medium heat.
- Place the cutlets and fry for 5 minutes on one side, then 4-5 minutes on the other.
- Place the finished cutlets on a paper towel to remove excess fat.
The cutlets turn out golden brown, with a light crispy oatmeal crust, and tender and juicy inside. They don't smell like fried butter, don't fall apart, and go great with buckwheat, mashed potatoes, steamed vegetables, or even on a bun like a mini burger.
Bon appetit!
Question and answer:
Why oatmeal and not crackers?
They are softer, do not dry out the minced meat and give a light crispy crust without hardness.
Why nutmeg?
It brings out the flavor of the chicken without overpowering it, and removes the “soapy” taste that minced meat sometimes has.
How long do these cutlets last?
Up to two days in the refrigerator. You can freeze raw, then fry without defrosting.
